GROCH: Corny as California in August

Creamed corn to the forefront today, as readers continue to send in helpful ideas on how to use the stuff. (I opened a can by mistake and then couldn't come up with a good idea to use it.)

June Maxville
of Carlsbad advised doubling down: "I just mix a can of whole kernel corn with it and heat and serve."

Bob Crowell
of Oceanside asked, "How can you make corn bread without canned creamed corn? I think my mother told me it was illegal." He recommended simply adding a can to a box of Jiffy Corn Muffin Mix.

"Reduce the milk a little and add the creamed corn. Some red pepper flakes are good too, if you want to spice it up a little. I do use a muffin tin with liners rather than a cast-iron skillet or baking dish." When you use the creamed corn in the muffin mix, Bob added, "you will find the corn bread does not fall apart."

Martha Vestal
of Oceanside asked, "What do you do with cream-style corn? Make Corn Chowder," and sent this easy recipe:

Pour into warmed bowls; top each with crumbled bacon and pat of butter. Serve with crackers. Makes 4-5 servings.

Pat Michals
of Escondido offered this recipe via my Facebook page (look for me as a page, or visit
nctim.es/SQ3v5M
) for Tamale Pie: "This is a recipe I was given by my son-in-law's mother,
Vi Saffell,
a lifelong Escondido resident, 25 years ago. We enjoy it every time. Makes 2 casseroles and freezes well."

TAMALE PIE

1 1/2 pounds ground beef

Salt and pepper

1 onion (chopped)

2 cans creamed corn

1 large can (28 ounces) whole tomatoes (mashed ---- I use my hands)

1 can black olives

1-2 tablespoons chile powder

1 large can (28 ounces) chili beans

1 1/2 cups cornmeal

2 cups grated cheese (Cheddar, Monterey Jack, etc.)

Fry beef, onion, salt, pepper and chili powder in large pan.

In same pan, add tomatoes, creamed corn and chili beans. Let simmer and slowly add corn meal until desired consistency. (Medium thick is good.) Simmer about 15 minutes or until cornmeal is cooked. (Mixture will be stiff.) Add olives, stir, pour into baking dishes. Top with grated cheese.

Bake at 350 degrees for 30-40 minutes until bubbly. Serve.

And this variant on corn pudding came in from
Theresa Mathison
of Oceanside: "I enjoy reading your column and recipes in the Thursday NCT. This week for the first time, I have a ready answer for one of your reader queries. Creamed corn is an essential ingredient for yummy southern Corn Pudding." She added that this dish is great to accompany barbecued foods.

Life with Julia:
Thanks to all who have sent in their reminiscences of (and encounters with) the late great chef Julia Child, whose centennial birthday was Aug. 15. I'll be publishing those in a future column, so there's still time to send yours in, too, to the addresses at the end of this column.